Roasted butternut squash is one of my favorite things about fall. It’s easy to prepare and can literally be eaten anytime of the day. Lather a ton of flavor on top and roast it in the oven until fork tender and you have one amazing holiday side dish. This is also fantastic if there are any picky eaters in the family. The squash is earthy from the paprika, a little sweet from the maple syrup and rich from the ghee. You can mash it after roasting or leave it in slices. I love to use leftovers in a hash for breakfast the next morning.
- 1 large butternut squash, peeled and seeded
- 3 tbsp ghee, melted
- 1 garlic clove, grated
- 1 tsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp pepper
- 1 tbsp maple syrup
- 1 red onion, peeled and cut into 4 pieces
- Heat oven 350'F. Place butternut squash in oven safe baking dish cut into hassleback slices . In a small bowl mix ghee and garlic and brush over entire squash. Season squash with paprika, salt and pepper. Drizzle maple syrup on top.Add onions to dish. Bake for 45-60 minutes or until fork tender. Top with fresh herbs.